Paneer in Almond Gravy

Paneer in Almond Gravy.

Onion is fried till brown and ground into paste along with tomatoes. Almond gravy is prepared with ground blanched almonds, onion tomato paste and spice powders. Paneer is cubed and added the to almond gravy as a finishing step. Serve paneer in almond gravy with pulka or roti or with pulao.
Makes: around 2 Servings of Paneer in Almond Sauce.

Ingredients:

Paneer 8 – 10 Small Cubes
Onion 1 Large
Tomato 1 Small
Green Chile 1 – 2
Whole Almonds 1/2 Cup
Cumin Seeds 1/4 tsp
Garam Masala Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Kasoori Methi 1 tsp
Bay Leaf 1
Star Anise 1/2 Piece
Cilantro few Sprigs
Oil 1 Tbsp

Method of preparation:

Cut the paneer into small cubes and keep them soaked in cold water till required.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chile.
Wash and roughly chop the tomato.
Peel and slice the onion.

Soak almonds in warm water for couple of minutes and peel the skin.
Discard the peeled skin and grind the almonds into smooth paste adding enough water.

Heat oil in a pan, add sliced onion.
Fry till onion turns light brown in color.
Cool the fried onion to room temperature and grind onion, tomato and green chile into smooth paste.

Heat oil in a pan, add cumin seeds, bay leaf and star anise.
Fry till cumin seeds change color, add ground onion tomato paste, almond paste, red chili powder, garam masala powder, crushed kasoori methi and salt.
Boil till oil separates from the almond gravy (around 10 minutes).
Stir in cubed paneer, cilantro and remove from heat.
Serve paneer in almond gravy with pulka or roti or with pulao.
Notes: Make sure not to over cook once the paneer is added.

Suggestions: Make sure not to burn onion while frying.
Variations: Check other recipes with paneer here.
Other Names: Paneer in Almond Gravy.

Paneer Salsa

Paneer Salsa.

Fresh vegetables like tomato, onion, green bell pepper is finely chopped up and mixed with boiled cornn and crumbled paneer. The mixture is seasoned with crushed black pepper and mixed with lemon juice. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.
Makes: around 4 Servings of Paneer Salsa.

Ingredients:

Paneer (Crumbled) 1/4 Cup
Tomato 1 Small
Onion 1/2 of Small One
Boiled Corn 4 Tbsps
Green Bell Pepper (chopped) 6 Tbsps
Cilantro Few Sprigs
Lemon Juice 2 Tbsps
Crushed Black Pepper few Pinches
Salt to Taste

Method of preparation:

Wash and finely chop the cilantro.
If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it.
Peel and finely chop the onion.
Wash, deseed and finely chop the tomato.

In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.
Stir in lemon juice and leave aside for few minutes.
Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.
Notes: Make sure to chop the vegetables in same size.

Suggestions: Adjust spice with black pepper.
Variations: You can also make fresh paneer and use it. Click here for home made paneer recipe.
Other Names: Paneer Salsa.